Cabbage Soup With Ham & Fresh Herbs

Total Time
Prep 15 mins
Cook 30 mins

Another hearty low-fat soup from Lynn Fischer's "Fabulous Fat-Free Cooking" I've altered it slightly, adding the use of fresh herbs for additional flavor.

Ingredients Nutrition


  1. Tie together the sprigs of sage, parsley and bay with cooking twine to make an herb bundle; set aside for later use.
  2. Coat a large non-stick pot with cooking spray.
  3. Add the onions, cover and cook over medium heat, stirring occasionally, for 5 to 6 minutes, or until the onions start to turn color.
  4. Uncover and cook for an additional 3 to 4 minutes, until golden.
  5. If necessary, add 1 to 2 tablspoons water to prevent sticking.
  6. Add the vegetable broth, cabbage, potatoes, ham or bacon, dill seed and herb bundle.
  7. Cover and bring to almost a boil.
  8. Reduce the heat to low and simmer for 15 to 20 minutes, or until the potatoes are tender.
  9. If a slightly thicker soup is desired, mash some of the potatoes against the side of the pot with the back of a large wooden spoon.
  10. Remove the herb bundle and stir in the vinegar.
  11. Season to taste with salt and freshly ground black pepper.
  12. Serve each bowl garnished with freshly chopped parsley.
Most Helpful

I didn't have a turnup so I substituted diced rutabaga instead. I also increased the water from two cups to four. I like this soup very much. gabe geber

Gabe Geber June 11, 2001

This was very good. I fried the bacon a little first (right in the pot) before I added the other ingredients. It made the bacon a little less mushy, and I think added a little more bacon flavor to the finished soup.

Terri F. February 21, 2002

Very good and really easy!!!

clyde poole December 18, 2000